Easy Chicken Biryani (Print Version)

Aromatic and flavorful chicken paired with basmati rice and spices for a quick, satisfying meal.

# What You Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp chili powder (optional)
07 - 1 tsp salt

→ Rice

08 - 1½ cups basmati rice, rinsed thoroughly
09 - 2½ cups water

→ Vegetables & Aromatics

10 - 2 tbsp vegetable oil or ghee
11 - 1 large onion, finely sliced
12 - 2 garlic cloves, minced
13 - 1 tbsp fresh ginger, minced
14 - 1 large tomato, diced

→ Whole Spices

15 - 1 bay leaf
16 - 4 whole cloves
17 - 4 green cardamom pods
18 - 1 cinnamon stick

→ Garnish

19 - 2 tbsp chopped fresh cilantro
20 - 2 tbsp fried onions (optional)
21 - Lemon wedges

# How To Make:

01 - Combine chicken, yogurt, turmeric, cumin, coriander, chili powder, and salt in a bowl. Mix well and marinate for at least 10 minutes.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden brown, about 6 to 8 minutes.
03 - Stir in minced garlic and ginger, cooking for 1 minute until aromatic.
04 - Add diced tomato and cook for 2 to 3 minutes until softened.
05 - Incorporate bay leaf, cloves, cardamom pods, and cinnamon stick. Stir for 1 minute to release fragrance.
06 - Add marinated chicken to the pot and cook, stirring occasionally, for 5 to 7 minutes until lightly browned and partially cooked.
07 - Stir in rinsed basmati rice, mixing gently to combine with chicken and spices.
08 - Pour in water and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
09 - Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork before serving.
10 - Top with chopped cilantro, optional fried onions, and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you really didn't.
  • Everything happens in one pot—fewer dishes, more time to actually enjoy the meal.
  • The yogurt marinade keeps chicken impossibly tender, and the spices bloom as the rice cooks.
02 -
  • Don't peek while the rice is cooking—every time you lift the lid, steam escapes and you're adding minutes to the cooking time.
  • If you use chicken breast instead of thighs, watch it carefully during the final simmer; overcooked breast turns dry and disappointing.
03 -
  • For extra luxury, soak a small pinch of saffron in warm milk and drizzle it over the rice right before covering the pot to cook—it adds depth and color.
  • Leftover biryani reheats beautifully in a covered pot over low heat with a splash of water, and sometimes tastes even better the next day.
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